Seafood Chowder Recipe

Introduction

This seafood chowder is a comforting bowl filled with tender fish, prawns, and mussels in a creamy, flavorful broth. It’s an ideal dish for seafood lovers looking for a hearty, homemade meal that’s perfect any time of the year.

Ingredients

• 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
• 50g (3 tbsp) unsalted butter
• 100g (4oz) streaky bacon, chopped into 1.5cm (1/2″) squares
• 2 cloves garlic, finely minced
• 1/2 cup chardonnay or other dry white wine (optional)
• 1/3 cup plain/all-purpose flour
• 1 litre (4 cups) chicken stock or homemade fish stock (low sodium)
• 2 medium carrots, peeled and cut into 7mm (1/3″) pieces (~1 1/2 cups)
• 2 large potatoes, peeled and cut into 1cm (0.2″) cubes (~2 1/2 cups)
• 1 cup thickened cream or heavy cream
• 1 cup corn, frozen or canned and drained
• 2 tsp fish sauce
• Pinch white pepper (can substitute black pepper)
• 3 tbsp chives or parsley, finely chopped, for garnish
• Crusty bread or garlic bread, for serving

Instructions

1. Step 1: Separate cooked seafood (usually mussels and sometimes prawns) from raw seafood. Cut any large fish pieces into 2.5cm (1″) cubes.
2. Step 2: In a heavy-based pot, melt the butter over medium heat. Add the bacon and cook for 3-4 minutes until edges are light golden. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Step 3: Add the minced garlic to the pot and cook for about 10 seconds without letting it brown. Pour in the white wine and simmer on high for 3 minutes, scraping the bottom to loosen any browned bits, until mostly evaporated.
4. Step 4: Reduce heat to medium and add the flour. Stir continuously for 1 minute to create a roux.
5. Step 5: Gradually pour in about 1 cup of stock while stirring to dissolve the roux into a thick paste. Add the remaining stock and stir well to eliminate lumps, using a whisk if needed.
6. Step 6: Turn heat to high and bring to a boil. Add the carrots, potatoes, and reserved bacon. Lower heat to medium and simmer for 10-12 minutes, until the carrots are nearly tender.
7. Step 7: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes until the fish is just cooked and flakes easily.
8. Step 8: Add the cooked seafood, stir gently, and taste for seasoning. Add salt if needed.
9. Step 9: Ladle the chowder into bowls, sprinkle with chopped chives or parsley, and serve immediately with warm crusty or garlic bread.

Tips & Variations

• For a gluten-free option, substitute the plain flour with a gluten-free blend or cornstarch.
• If you prefer a lighter chowder, swap heavy cream for whole milk.
• Avoid store-bought fish stock as it can overpower the flavors; homemade or good quality chicken stock is best.
• Add a pinch of smoked paprika for a subtle smoky depth.
• Use fresh herbs like dill or tarragon instead of parsley or chives for a different flavor profile.

Storage

Store any leftover chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to prevent curdling. Avoid freezing as the cream and potatoes may separate and change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen seafood for this chowder?

Yes, frozen seafood marinara mix works well. Thaw it completely before adding to avoid excess water diluting the chowder.

What can I use if I don’t have fish sauce?

You can substitute with a bit of soy sauce or a small amount of Worcestershire sauce, though the flavor will differ slightly. Fish sauce adds unique umami depth to the chowder.

Seafood Chowder Recipe

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★★★★★

4.6 from 63 reviews

• Author: Elara
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A rich and comforting Seafood Chowder featuring a mix of fresh and cooked seafood simmered in a creamy broth with vegetables, bacon, and a touch of white wine. Perfectly garnished with chives and served with crusty or garlic bread, this chowder is ideal for a hearty meal full of depth and flavor.

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Ingredients

Scale 1x2x3x

Seafood and Proteins

• 650g (1.3lb) seafood marinara mix or mixed fresh seafood (fish, squid, prawns, cooked mussel meat)
• 100g (4oz) streaky bacon, chopped into 1.5cm / 1/2″ squares

Base and Broth

• 50g (3 tbsp) unsalted butter
• 2 cloves garlic, finely minced
• 1/2 cup Chardonnay or other dry white wine (optional)
• 1/3 cup plain/all-purpose flour (use gluten-free flour for gluten-free option)
• 1 litre (4 cups) low sodium chicken stock/broth or homemade fish stock

Vegetables and Additions

• 2 medium carrots, peeled and cut into 7mm / 1/3″ pieces (~1 1/2 cups)
• 2 large potatoes, peeled and cut into 1cm / 0.2″ cubes (~2 1/2 cups)
• 1 cup thickened cream / heavy cream (milk can be substituted for lighter option)
• 1 cup corn, frozen or canned, drained
• 2 tsp fish sauce
• Pinch white pepper (black pepper as substitute)

Garnish and Serving

• 3 tbsp chives or parsley, finely chopped
• Crusty bread or garlic bread for serving

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Instructions

1. Prepare Seafood: Separate cooked seafood (usually mussels and sometimes prawns/shrimp) from raw seafood. Cut any large fish pieces into 2.5cm / 1″ cubes.
2. Cook Bacon: In a heavy-based pot, melt the butter over medium heat. Add the chopped bacon and cook for 3-4 minutes until the edges turn light golden. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
3. Sauté Garlic and Deglaze: Add the minced garlic to the bacon fat and cook for about 10 seconds without browning. Pour in the white wine and simmer rapidly over high heat for 3 minutes, scraping the pot to loosen any browned bacon bits. Allow the wine to mostly evaporate.
4. Make Roux: Reduce the heat to medium and add the flour, stirring constantly for 1 minute to cook the flour (roux).
5. Add Stock and Thicken: Gradually pour in about 1 cup of stock, stirring continuously to dissolve the roux into a thick paste. Add the remaining stock and whisk well to ensure there are no lumps.
6. Simmer Vegetables and Bacon: Bring the mixture to a boil over high heat. Add the carrots, potatoes, and reserved cooked bacon. Reduce heat to medium and simmer for 10-12 minutes until the carrots are just tender.
7. Add Raw Seafood and Cream: Stir in the cream, fish sauce, white pepper, corn, and raw seafood. Simmer gently for 3 minutes until the fish is just cooked and flakes easily.
8. Incorporate Cooked Seafood: Fold in the cooked seafood pieces. Taste the chowder and adjust salt if necessary (usually not required due to bacon and fish sauce).
9. Serve: Ladle the chowder into bowls, sprinkle with chopped chives or parsley, and serve warm with crusty bread or garlic bread for dipping.

Notes

• Note 1: Different seafood mixes may contain varying proportions of cooked and raw seafood; add cooked seafood at the end to prevent overcooking.
• Note 2: Homemade fish stock is preferred for better flavor and to avoid the saltiness of store-bought stock.
• Note 3: To make the chowder gluten-free, substitute plain flour with a gluten-free flour blend.
• For a lighter chowder, substitute heavy cream with milk, though the chowder will be less rich.
• Use white pepper instead of black pepper to maintain the chowder’s traditional appearance.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Western/Seafood

Keywords: Seafood chowder, seafood soup, creamy chowder, mixed seafood recipe, easy chowder, winter soup, fish soup